Our New Favorite Slow-Cooker Recipe: Butternut Squash & Black Bean Chili
1/8th of recipe (about 1 heaping cup): 173 calories, 0.5g total fat (0g sat. fat), 532mg sodium, 35g carbs, 9g fiber, 8.5g sugars, 8g protein
Cook: 3 - 4 hours on high or 7 - 8 hours on low
One 14.5-oz. can fire-roasted tomatoes (not drained)
2 1/2 cups canned crushed tomatoes
2 tsp. chopped garlic
2 tsp. chili powder
1 1/2 tsp. ground cumin
1/8 tsp. salt
Two 15-oz. cans black beans, drained and rinsed
4 cups peeled butternut squash, cut into bite-sized pieces (about 3/4 of a medium squash)
1 cup chopped red onion
1 cup chopped red bell pepper
1/4 cup seeded and chopped jalapeño pepper (about 1 medium pepper)
Optional toppings: fresh cilantro, light sour cream
Pour both types of tomatoes into a slow cooker. Add garlic and seasonings. Mix well.
Add remaining ingredients, and gently stir.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies have softened.
MAKES 8 SERVINGS
HG Tips: Look for pre-cut butternut squash in the produce aisle, or click here for squash-cutting tips. And when handling jalapeños, don't touch your eyes (that pepper juice can sting), and wash your hands well immediately afterward.
Chew on this:
HOORAY for National Pie Day, January 23rd! (That's today, by the way.) Enjoy the taste of apple pie without the fuss of a crust with these Apple Pie Egg Rolls!
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